Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, and their physicochemical properties were investigated. Alkaline viscosities, including the apparent and inherent viscosities of starches, decreased. The residues of the swollen starch granules after...

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Bibliographic Details
Published in:Cereal chemistry 2002-09, Vol.79 (5), p.631-633
Main Authors: Chung, Koo Min, Moon, Tae Wha, Kim, Hyunjung, Chun, Jae Kun
Format: Article
Language:English
Subjects:
Biological and medical sciences
centrifugation
Food industries
Fundamental and applied biological sciences. Psychology
granules
heat
mung beans
pasting properties
Physicochemical properties
polymerization
potatoes
rice starch
Starch and starchy product industries
starch granules
viscosity
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Summary:Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, and their physicochemical properties were investigated. Alkaline viscosities, including the apparent and inherent viscosities of starches, decreased. The residues of the swollen starch granules after pasting and centrifugation were also reduced prominently by sonication. Average degree of polymerization did not change with sonication. The starch paste became more transparent, and the hot paste viscosity measured at 70°C decreased remarkably. Results indicate that changes in the physicochemical properties of starch were induced by the disruption of swollen granules rather than the breakage of glucosidic linkages with sonication.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.2002.79.5.631